Spaghetti...?

Question

please List what you put in your spaghetti and details please...any special techniques that you use...list them here.

Answer 1

Here you go:
2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good cabernet!)
1 lb thin spaghetti
parmesan cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for about an hour.
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Answer 2

You said "spaghetti," which is a pasta made of semolina and water. Semolina is a style of wheat. In general, spaghetti is "factory-made macaroni pasta" like fusilli, penne and rigatoni. It's not easy to make spaghetti at home because the dough must be pushed thru a perforated die to shape it. Then, it must dry completely.

If you are really saying "pasta sauce", that's a different matter. We use the basic Italian tomato sauce. The ingredients are a can of imported Italian plum tomatoes, cut up, with the juice, plus butter, a peeled onion cut in half, and salt to taste. The trick is a very slow simmer, about 45 minutes. Discard the onion pieces before serving.

Answer 3

Adding steamed spinach and eggplant with mushrooms makes for a good spaghetti and it is easy and fast. Use oregano and basil for a little flavor.

Answer 4

I saute sliced mushrooms and minced garlic in butter. Then I add a jar of Classico roasted garlic alfredo sauce. After it's heated I add a good splash of half and half and my Parm-asiago-Romano blend. Add a good pinch of fresh ground black pepper, and garnish with either chopped parsley or cilantro.

Answer 5

I just look in my cabinet and whatever seasonings i see first i put in the meat and some in the sauce

Answer 6

my recipe is on recipezarr.com recipe # 12446
it is different in several ways like it uses stew meat and spices